Chemical Studies on Antioxidant Mechanism of Curcuminoid: Analysis of Radical Reaction Products from Curcumin-Reference-Cited by-全球学者库

Chemical Studies on Antioxidant Mechanism of Curcuminoid: Analysis of Radical Reaction Products from Curcumin

Published:1998-12-22 Issue:1 Volume:47 Page:71-77
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Masuda Toshiya¹,Hidaka Kayo¹,Shinohara Ayumi¹,Maekawa Tomomi¹,Takeda Yoshio¹,Yamaguchi Hidemasa¹

Affiliation:

1. Faculty of Integrated Arts and Sciences, University of Tokushima, Tokushima 770-8502, Japan, and Faculty of Human Life Science, Osaka City University, Osaka 558, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9805348

Reference23 articles.

1. Aruoma, O. I.; Halliewell, B.; Williamson, G. In vitro methods for characterizing potential prooxidant and antioxidant 77 actions of nonnutritive substances in plant foods. InAntioxidant Methodology in Vivo and in VitroConcepts; Aruoma, O. I., Cuppett, S. L., Eds.; AOCS Press: Champaign, IL, 1997; pp 173−204.

2. Use of a free radical method to evaluate antioxidant activity

3. Phenolic Compounds in Food and Their Effects on Health II

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